Sexy carrot cake, I think it was from Pudology (http://www.pudology.com/) … but I’d had a bit too much beer by this point!

Anyhow, after all this vegan festivalling, I was feeling inspired. I always thought my “Eazy Cheeze” sauce would make a great hard cheese… and it does! I simply added a bit of kappa carrageenan to make a grateable mild cheddar.

Ingredients:

1 x large carrot (peeled)

2 x small potatoes (peeled)

¾ x cup nutritional yeast

½ x cup olive oil (don’t use virgin!)

½ x teaspoon mustard (or horseradish or wasabi)

½ x tsp black pepper

½ x cup soya milk

¼ x tsp garlic powder

½ x tbsp fresh lemon juice

½ x tsp white miso paste

5 x tsp kappa carrageenan

Method:

Line some ramekin dishes with cling-film. Put to one side.

Peel and roughly chop the carrot and potatoes. Boil in water until soft.